Name: Steamed Scallops with Black Beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 2 teaspoons finely chopped fresh ginger; salt and freshly ground black pepper, to taste; 1 tablespoon Shaoxing rice wine or dry sherry; 450g (1 lb) fresh scallops, including the corals; 2 tablespoons chopped black beans; handful fresh coriander sprigs; 2 tablespoons coarsely chopped garlic; 1 tablespoon light soy sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Ken Hom's Quick Wok

By Ken Hom

Published 2002

About

Steaming is probably one of the healthiest and best cooking techniques for delicate scallops. They are gently poached in the hot vapours without getting overcooked. With Chinese black beans, they become a special savoury treat. The bonus is that this recipe is fast and easy.

Ingredients

450g (1 lb) fresh scallops, including the corals
2 tablespoons cho

Method

Remove the hard muscle from each scallop and discard. Distribute the scallops evenly on a heatproof platter. In a small bowl, combine the black beans, garlic, ginger, rice wine or sherry, soy sauce, salt and pepper. Sprinkle evenly over the scallops.
Next set up a steamer or put a rack into a wok and fill it with 5 <

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Steamed Scallops with Black Beans

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of